Since yesterday was Cinco de Mayo, we whipped up these delicious shredded beef baked flautas! The best part was, we cooked the meat in the crockpot so you basically got to ignore it all day and it turned into some spicy amazingness to fill our flautas with! We also baked them which was way easier than trying to fry them and a whole lot healthier. I can say we will definitely be making these again. Topped with some guacamole, a little chopped tomato and onion and some sour cream and you'll be wondering why you haven't been eating these your whole life!
[What you need]
2.5-3 lb beef pot roast
1 can beef broth
3/4 cup salsa
1 large onion, diced
1 jalapeno, diced
1 whole bunch garlic, diced
1 tablespoon cayenne pepper
1 tablespoon crushed red pepper
1 table spoon mexican seasoning
salt
pepper
flour tortillas
toppings of your choosing
[What to do]
First, generously season all sides of your pot roast with salt and pepper and the cayenne pepper. Then put 1/2 of the diced onion, 1/2 of the diced jalapeno, 1/2 of the diced garlic, 1/2 of the crushed red pepper and 1/2 of the salsa in the bottom of your crockpot. Next put the meat in and add the rest of the ingredients and then the beef broth.
Cook on high for 6-8 hours. When the beef easily falls apart with a fork, strain out the liquid and set it aside for later. Shred the meat with the onion and garlic mixture. Then add in about 1-2 cups of the cooking liquid back into the shredded meat and season again with salt and pepper. Let it continue to cook on low for another 45 minutes.
When the meat is done, spray a baking sheet with cooking spray. Roll the meat into the flour tortillas and place them sealed side down on the baking sheet. This will make sure they stay closed when they are cooking. When you are done filling all of your tortillas, spray the tops of them lightly with cooking spray. Put them under the broiler for a few minutes until the crisp up. Then flip them over and crisp the other side.
Top with your favorite toppings and enjoy!
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